IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
NA - Nord America 7.164
EU - Europa 2.714
AS - Asia 1.245
SA - Sud America 152
AF - Africa 25
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 1
Totale 11.305
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Nazione #
US - Stati Uniti d'America 7.145
IT - Italia 807
CN - Cina 659
SE - Svezia 450
SG - Singapore 397
RU - Federazione Russa 314
DE - Germania 301
FI - Finlandia 194
UA - Ucraina 191
BR - Brasile 131
FR - Francia 131
GB - Regno Unito 110
CZ - Repubblica Ceca 52
BE - Belgio 43
IN - India 32
IE - Irlanda 31
VN - Vietnam 29
ID - Indonesia 26
ES - Italia 22
HK - Hong Kong 19
IR - Iran 15
NL - Olanda 15
GR - Grecia 14
PK - Pakistan 13
TR - Turchia 13
AT - Austria 10
CA - Canada 10
EG - Egitto 9
MX - Messico 8
PH - Filippine 8
TW - Taiwan 8
CL - Cile 7
CO - Colombia 6
RO - Romania 6
TN - Tunisia 6
ZA - Sudafrica 6
AR - Argentina 5
IQ - Iraq 5
LT - Lituania 4
PL - Polonia 4
CH - Svizzera 3
EU - Europa 3
HU - Ungheria 3
JP - Giappone 3
TH - Thailandia 3
BD - Bangladesh 2
DK - Danimarca 2
HR - Croazia 2
KZ - Kazakistan 2
MY - Malesia 2
NO - Norvegia 2
PT - Portogallo 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AU - Australia 1
AZ - Azerbaigian 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
DZ - Algeria 1
EC - Ecuador 1
GE - Georgia 1
JO - Giordania 1
KG - Kirghizistan 1
LK - Sri Lanka 1
LV - Lettonia 1
MA - Marocco 1
PS - Palestinian Territory 1
PY - Paraguay 1
SN - Senegal 1
TM - Turkmenistan 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 11.305
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Città #
Fairfield 1.033
Chandler 684
Woodbridge 578
Ashburn 520
Houston 516
Jacksonville 473
Seattle 391
Nyköping 367
Ann Arbor 361
Cambridge 344
Wilmington 334
Singapore 227
Roxbury 163
Nanjing 157
Lawrence 155
Bari 147
Beijing 142
Munich 112
Princeton 111
Des Moines 89
New York 82
Boardman 77
Inglewood 66
Rome 64
Helsinki 57
San Diego 48
Nanchang 45
Santa Clara 45
Brussels 43
Dearborn 42
Milan 40
Shenyang 38
Jiaxing 34
Moscow 32
Dublin 31
Hebei 31
Brno 29
Los Angeles 28
Jakarta 26
Brooklyn 23
Dong Ket 21
Olomouc 21
London 20
Hong Kong 18
Pune 17
Tianjin 17
Palermo 16
Paris 16
Changsha 15
Redwood City 15
Shanghai 15
Guangzhou 13
Naples 13
Turin 13
Washington 13
Corato 12
Council Bluffs 12
Hefei 11
Bologna 9
Catania 9
Sannicandro di Bari 9
Wuhan 9
Athens 8
Mascalucia 8
Barletta 7
Ho Chi Minh City 7
Kaohsiung City 7
Leawood 7
Norwalk 7
Nuremberg 7
Pescara 7
São Paulo 7
Tappahannock 7
Frankfurt am Main 6
Istanbul 6
Karachi 6
Kilburn 6
Messina 6
Monza 6
Napoli 6
Rio de Janeiro 6
Sassari 6
Vienna 6
Ardabil 5
Falls Church 5
Foggia 5
Genoa 5
Gravesend 5
Hangzhou 5
Indiana 5
Jinan 5
Jyväskylä 5
Laterza 5
Ottawa 5
Parma 5
Pavia 5
San Mateo 5
Trani 5
Alassio 4
Brasília 4
Totale 8.321
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Nome #
Alimentazione, nutrizione e salute 265
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 230
Chemical and thermal evaluation of olive oil refining at different oxidative levels 138
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 133
Production and characterization of functional biscuits obtained from purple wheat 126
Shelf life assessment of industrial durum wheat bread as a function of packaging system 123
Microgreens production with low potassium content for patients with impaired kidney function 123
Il profilo aromatico dei taralli 121
Nutritional characterization and shelf-life of packaged microgreens 121
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 120
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 119
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 119
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 118
Use of olive leaf extract to reduce lipid oxidation of baked snacks 118
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 117
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 116
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 116
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 115
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 115
Olive leaf extract as natural preservative 113
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 108
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 107
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 105
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 103
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 102
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 102
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 102
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 102
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 102
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 100
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 99
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 98
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 97
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 97
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 97
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 95
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 94
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 93
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 93
Sviluppo di burger a base di legumi 92
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 91
Influence of processing and storage time on the lipidic fraction of taralli 90
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 90
Effect of salt reduction on quality and acceptability of durum wheat bread 89
FT-IR extra virgin olive oil classification based on ethyl ester content 89
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 88
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 88
Shelf life of stored not pasteurized olive-based pâtés 88
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 84
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 84
Has the use of talc an effect on yield and extra virgin olive oil quality? 84
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 83
Effects of free fatty acids on the oxidative processes in purified olive oil 83
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 83
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 83
The oxidative state of olive oil used in bakery products with special reference to focaccia 82
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 81
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 81
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 80
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 80
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 80
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 80
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 79
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 79
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 79
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 79
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 78
Influence of the drying conditions on the volatile compounds of pasta 78
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 78
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 77
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 77
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 76
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits 76
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 75
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 74
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 72
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 69
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 68
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 68
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 67
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 67
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 66
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 65
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 65
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques 65
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage 64
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 64
Vacuum-packaging of ripened sausages: assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 63
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 62
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 61
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 59
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 58
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 57
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 57
Influence of decanter working parameters on the extra virgin olive oil quality 57
Offshoots of globe artichoke: prospects as a traditional agri-food product of puglia (Southern Italy) 56
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 54
Talc effect on the volatiles of virgin olive oil during storage 54
Do the technological coadjuvants influence enzymatic activities during olive processing? 54
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 53
Totale 9.065
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Categoria #
all - tutte 53.260
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 53.260
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020294 0 0 0 0 0 0 0 0 0 0 234 60
2020/20211.578 124 125 123 94 291 77 113 84 113 213 119 102
2021/20221.217 66 168 37 71 55 72 48 85 62 64 164 325
2022/20231.980 290 189 155 136 248 269 18 186 350 30 58 51
2023/20241.035 70 141 45 54 79 253 58 36 49 61 73 116
2024/20251.698 135 61 255 118 98 248 204 299 137 123 20 0
Totale 11.714